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Home » Salads » Fresh Corn Salad Recipe

Fresh Corn Salad Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 9, 2022
5 from 7 votes


Last Updated March 9, 2022 | 1 Comment

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Corn Salad Recipe Pinterest pin
Corn Salad Recipe Pinterest pin

Fresh Corn Salad made with sweet corn, artichoke hearts, cherry tomatoes, cucumbers, and tangy feta in a light red wine vinaigrette. Delicious any time of year, enjoy this awesome corn salad at BBQs, potlucks, and more!

Corn salad tossed together in a large white platter with a blue trim.

Summer Corn Salad

Few things scream summer like golden yellow corn on the cob – and there is no better way to enjoy this sweet and delicious grain than in a bright corn salad.

Today I’m sharing just one way to turn corn into a nutrient-dense and colorful salad. Ready in under 30 minutes, you can use fresh corn on the cob or for year-round convenience, frozen corn. Toss in some sweet cherry tomatoes, cucumbers, canned artichoke hearts, a little red onion, tangy feta cheese, and parsley, then drizzle with the easiest vinaigrette made from olive oil, lime juice, and red wine vinegar.

So easy, so good!

Ingredients in corn salad spread out over a large white table.

How to Make Corn Salad

  1. Cook or thaw corn: I boiled my corn, but feel free to grill, microwave, or cook corn on the cob in the Instant Pot or Air Fryer. Cut the corn kernels from the cob.
  2. Chop and prepare remaining veggies: Add the prepared vegetables (tomatoes, cucumbers, artichoke hearts, and red onion) and transfer to a large bowl. Add the crumbled feta and chopped parsley.
  3. Toss everything to combine: Add the corn to the bowl and toss with the fresh lime juice, olive oil, and red wine vinegar. Sprinkle with black pepper and season with salt, if needed.

Can you use frozen corn?

Yes, you can use thawed frozen corn or even canned corn! Remember to always drain any liquid that may have been collected due to thawing before adding to your salad. To add a little extra flavor to your corn, heat it in a hot skillet with about 1 teaspoon of olive oil. This will char some of the corn kernels giving it extra flavor.

Mixing bowl filled with ice water and cooked corn on the cob.

Fresh Corn Salad Variations

As I mentioned earlier in the post, there are tons of ways to jazz up or tone down this awesome corn salad. Of course, if you’re not a fan of any of the ingredients listed, simply leave it out – except for the corn, of course 🙂 Other yummy additions include,

  • Diced bell pepper
  • Diced jalapeño
  • Fresh basil or fresh cilantro
  • Green onions or chives
  • Cotija cheese
  • Black beans or garbanzo beans
Platter filled with all of the ingredients for corn salad including corn, cucumber, feta cheese, artichoke hearts, and cherry tomatoes.

How to Serve Corn Salad

This recipe is a perfect addition to any potluck, picnic, or bbq. Enjoy it on its own as a snack or light lunch or pile it on top of your favorite grilled chicken or fish. It’s also really great in tacos!

You may also enjoy these other salad recipes!

  • Arugula Salad with Shaved Parmesan
  • Spinach Pear and Feta Salad Recipe
  • Orzo Arugula Salad with Feta and Grapes
  • Chinese Chicken Salad Recipe
  • Easy Tomato Salad Recipe with Homemade Vinaigrette
Small serving plate filled with fresh corn salad made with corn, cherry tomatoes, cucumber, feta cheese, and artichoke hearts.

Have you tried making this Awesome and Fresh Corn Salad Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Corn salad tossed together in a large white platter with a blue trim.

Fresh Corn Salad Recipe

5 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Fresh Corn Salad made with sweet corn, artichoke hearts, cherry tomatoes, cucumbers, and tangy feta in a light red wine vinaigrette. Delicious any time of year, enjoy this awesome corn salad at BBQs, potlucks, and more!
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Salad, Side Dish, Vegetables
Cuisine American
Servings 8 servings
Calories 234 kcal

Ingredients
 
 

  • 6 ears of corn - shucked
  • 10 ounces cherry tomatoes - quartered
  • ½ English cucumber - diced
  • 1 (15 ounce) can artichoke hearts - drained and chopped
  • ½ medium red onion - finely diced
  • 8 ounces feta cheese - crumbled
  • 2 tablespoons fresh parsley - minced
  • 1 lime - juiced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon black pepper
  • salt - to taste
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Instructions
 

  • Bring a large pot of water to a boil over high heat. Boil the corn until fully cooked – approximately 5 minutes. Carefully remove the corn cobs to a bowl filled with ice water to stop cooking. Drain and set aside.
  • In the meantime prepare the remaining vegetables (tomatoes, cucumbers, artichoke hearts, and red onion) and transfer to a large bowl. Add the crumbled feta and chopped parsley.
  • Carefully cut the corn kernels from the cob and transfer them to the bowl with the other vegetables. Gently toss to combine.
  • Drizzle with fresh lime juice, olive oil, red wine vinegar, and sprinkle with black pepper. Toss gently to combine and season with salt, if needed.

Jessica’s Notes

  • Substitute fresh corn on the cob with thawed frozen corn that has been heated slightly on the stovetop or microwave then cooled again to room temperature. You will need approximately 20 ounces of frozen corn.
  • Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days. Mix well before serving.

Nutritional Information

Calories: 234kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 520mg | Potassium: 331mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1023IU | Vitamin C: 28mg | Calcium: 164mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Corn Salad, Corn Salad Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

107 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. james says

    March 19, 2022 at 1:29 pm

    5 stars
    It’s a great Fresh Corn Salad Recipe.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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